Whole 30 Gluten Free Tomato Basil Mini Frittata Cups
Total time35 min
Prep time10 min
Cook time20 min
4.7(11)
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Learn more →Ingredients
6 servings
- 1 tsp olive oil, for greasing
- 8 large eggs
- ¼ cup whole milk
Chef's tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - ¼ tsp fine salt
- ¼ tsp black pepper
- ¾ cup cherry tomatoes, halved
- ¼ cup fresh basil leaves, thinly sliced
- ⅓ cup parmesan cheese, finely grated
Chef's tipChoose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting. - ¼ tsp red pepper flakes (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Using a pastry brush or folded paper towel, coat all 12 cups of the muffin tin generously with olive oil, including the rims.
- 2
In a large mixing bowl, whisk together the eggs, milk, salt, and pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
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